I'm doing a St. Louis Rack, rubbed 1 hour before placing it on 22" Weber
indirect. If there is a "standard " size for a St. Louis rack, how long do
you cook? At what temp do you never cook? Do you vary the temp from
beginning to end? Sometimes we don't have anything to say about that. The
grill does whatever it wants to.
What temp is best?

How Long @ 225F
How Long @ 250F
How Long @ 275F
How Long @ 300F
How Long @ 325F
How Long @ 350F
@ what temp Never?


TIA

Ed